In a small saucepan on very low heat, make the mojo by combining the garlic, lime juice, olive oil, salt, pepper, and parsley. Let it come up to a light ­simmer for 2 to 3 minutes, and then remove from heat.

Pan-sear the tofu and set aside.

In a large skillet, heat the canola oil on high heat until it starts to ripple, and add the onions and sauté them for about 2 to 5 minutes, until they begin to brown.

Continue cooking onions for about 5 ­minutes, then remove from heat and allow to cool for 2 to 3 minutes.

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